From Yunnan Sourcing

Anhui varietal of black tea processed in the traditional “wo dui” method. “Wo dui” or fermentation piling process is a precursor to the method used to produced ripe pu-erh. This basket of tea has been aged 10 years and produces a aromatic almost sweet liquor with a deep red color. As you drink this tea smell the cup (between pours) and you will a notice it smells alot like ripe pu-erh.

Preparation

Before the yixing envy starts, bear in mind that the only things I am sure of regarding my tiny pots is that they are ceramic of some kind, hold tea, and cost $5.99 apiece from Wing Hop Fung, my local Chinatown tea shop. Even so, it took a year or so of stopping in every 2-3 months to get a little set of them.

Pots like these are eminently usable. No matter if they’re zisha or not. Teapots from Guangdong are more frequently small than those from Yixing. Perhaps at least some of these are from Guangdong. The way the chinatown shop name is romanized sounds like the owner might be from around there.

Should add: found a place where I’d more carefully documented the volumes and these little pots are mostly 60mL—only one of them was really 50mL. I did pick up an even tinier pot, listed here by Dragon Tea House on e-bay as 40mL, but my measured capacity (full to the brim, too full to put lid on without spilling) is 30mL.